GRILLED TOMAHAWK WITH CHIMICHURRI
This super easy chimichurri sauce makes everything taste better, especially a massive tomahawk steak! The flavor of fresh herbs and garlic just explode in your mouth - you’ll truly want to put this stuff on...
MARINARA PIZZA WITH BASIL AND MOZZARELLA
Author
Jason Glover
Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
You can never go wrong with a classic basil and mozzarella pizza! Go all out and make your own dough and roasted marinara or keep it simple and use store bought, either way is delicious.
Ingredients
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Homemade pizza dough (recipe below, can also use store bought)
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Roasted marinara sauce (recipe below, can also use store bought)
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Fresh mozzarella, sliced into thin rounds
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Parmesan cheese, grated
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Fresh basil, thinly sliced
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Extra virgin olive oil, for finishing
Pizza Dough
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1 bag (1 kilo) Caputo Gluten Free Flour (or use Caputo Pizzeria Flour for non-gluten-free)
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3 ⅓ cups cold water
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5 tsp salt
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5 tsp olive oil
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2 ¼ tsp Rapid Rise instant yeast (1/4 oz packet)
Roasted Marinara
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4 lbs ripe tomatoes, quartered
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1 small yellow onion, quartered
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4 cloves garlic, minced
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1 tbsp extra virgin olive oil
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1 tsp Italian seasoning
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Salt, to taste
Tools
Directions
- Start by preparing the dough: Mix yeast and water together in the bowl of a stand mixer affixed with the dough hook attachment. (Alternatively, you can use a hand mixer with dough hook attachments.)
- Add flour to the mixer and mix on low for about 1 minute.
- Once combined, increase speed to medium and mix for 3 minutes. Stop the mixer and scrape down the side of the bowl.
- Add salt and mix on low for 1 minute then increase speed to high and mix for 2 minutes.
- Stop mixer, scrape down the sides of the bowl, and add the olive oil.
- Mix on low for 1 minute then increase speed to high for 2 minutes.
- Final product will be tacky/sticky, like frosting.
- Cut into 4 equal size (400 grams) balls and wrap in plastic wrap. (Oil your hands when handling the dough, it helps the dough not stick.)
- Refrigerate for 8-24 hours, to let the dough form.
- For the roasted marinara, preheat oven to 450°F.
- Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
- Roast for 30-40 minutes.
- Remove from the oven and transfer everything to a large bowl.
- Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
- To prepare the pizza, oven heat to 475°F. Flatten the pizza dough into a 12-inch circle, creating a thicker rim for the crust. Carefully transfer to a parchment lined baking sheet or pizza stone and let rest for 10-15 minutes.
- Top the pizza with a couple ladles full of the roasted marinara and spread evenly over the dough.
- Cover with the mozzarella and parmesan cheeses. Transfer to the oven for 10-15 minutes, until the cheese is golden brown.
- Remove from the oven, slice, and finish with fresh basil a drizzle of extra virgin olive oil.
